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Author Notes: My Slow Roasted Lemon Chicken was the inspiration for this coffee rubbed one. I just love the slow roast on low heat. —inpatskitchen

Serves 4 to 6

Coffee rub ( makes 4 tablespoons)

1tablespoon plus 1 teaspoon very finely ground coffee

1tablespoon salt

2teaspoons ancho chili powder

1teaspoon ground cumin

1teaspoon granulated garlic

1teaspoon Hungarian paprika

Combine all ingredients.

Chicken and roasting

1 4 to 5 pound whole chicken

1tablespoon olive oil

8 cloves garlic, halved

3tablespoons coffee rub

Place the garlic in the cavity of the chicken and rub the chicken with the olive oil.

Sprinkle and lightly rub the chicken with the coffee rub. Cover and park in the fridge for an hour or two.

Roast the chicken in a 250F oven for 5 hours, uncovered. After an hour or so, tilt the chicken to let accumulated juices out of the cavity and baste the chicken with the juices. Repeat this every 30 to 40 minutes while the chicken is roasting.

After roasting and while the chicken is resting you can make a pan sauce by placing the roasting pan over two burners on the stove, leaving a few tablespoons of the drippings. Add the garlic that was roasting in the cavity ( mash it) along with a teaspoon of the rub and 2 cups of chicken broth. Thicken with a little instant flour if desired. Purely optional..

I made this recipe and it is fabulous. The rub is a keeper for other things such as beef or pork, but the chicken was so tender and juicy, I cooked it in my crock pot. Love the flavor of the sauce. I served it with boiled red potatoes and pan seared brussel sprouts, a definite keeper.